Ingredients:
- Flour - 0.5 kg.
- Sugar - 350-400 grams.
- Eggs - 2 pcs.
- Butter - 100 grams.
- Sour cream - 0.5 kg
- Honey - 2-3 tbsp. l.
- Soda - 1 tsp.
Delicious "Ryzhik"
Delicate and fragrant honey cake with sour cream- a favorite treat for sweet tooths of all ages. It is prepared for holidays or for welcoming dear guests, for birthdays or simply to pamper loved ones.
Honey cake is equally good with tea or coffee, and many people like its melting taste in combination with milk. Everyone should make a classic honey cake with sour cream at least once, because store-bought versions cannot be compared with it.
Homemade honey cake can be made with either sour cream or any other, but it is the first option that is considered original. It was according to this recipe that a honey cake with sour cream was prepared more than 200 years ago by an unknown pastry chef for Elizaveta Alekseevna, his wife Russian Emperor Alexandra I.
The combination of sweet and aromatic honey cakes with sour cream, which has a slight sourness, in this cake won the heart of the royal person, ensuring the popularity of the dessert, which has not waned to this day. For more than two centuries classic recipe honey cake with sour cream has undergone many changes and additions.
Today it is prepared with condensed milk, butter, curd or chocolate cream, and nuts, dried fruits, berries and jams are added. They even prepare a sponge honey cake with sour cream, completely changing the dough preparation technology.
Sometimes there are “lazy” options that are suitable for those who don’t have time or an oven; in particular, you can prepare honey cake layers with sour cream in a frying pan.
But original recipe delicious honey cake with sour cream remains unchanged. Many people know this honey cake with sour cream as “Ryzhik”; mothers and grandmothers loved to cook it to please their households. Making such a layered dessert requires time and attention, in particular baking thin cakes, but the result is worth it.
A step-by-step recipe will help you prepare a real honey cake with sour cream, avoiding all possible difficulties. And based on it, you can experiment by changing the ingredients for the filling.
Of course, a delicious honey cake with sour cream cannot be called low-calorie, but sometimes you can follow your weaknesses and treat yourself to this delicate, aromatic, melt-in-your-mouth delicacy.
Preparation
The recipe for homemade honey cake with sour cream is a must-have for every housewife, because this dessert is suitable for absolutely any special event. Even if you have no experience in creating confectionery masterpieces, step by step recipe will help you prepare this honey cake with sour cream according to all the rules.
- In a deep bowl, combine butter, softened at room temperature, sugar (200-250 g) and honey. Heat the mixture in a water bath; to do this, boil water in a large saucepan in advance.
- Heat the sweet butter mass with constant stirring until the sugar dissolves and the color of the mixture becomes uniform (about 20 minutes).
- Add soda to the mixture, mix well and continue heating for another 1-2 minutes, then remove the bowl from the water bath.
- Add eggs to the mixture and immediately stir vigorously until the consistency becomes homogeneous.
- Gradually add sifted flour there, stirring thoroughly to form a smooth dough. You may need less flour, so watch the consistency. If there is too much flour, the dough will be tough.
- Place the bowl of dough in the refrigerator for about 30-40 minutes.
- Divide the chilled dough into 8-9 parts, rolling each into a ball.
- Place each ball on a sheet of baking parchment lightly sprinkled with flour and roll out thinly. Cut the finished cake using a round mold (baking pan, pan lid, plate, etc.), and pierce the dough with a fork in several places. Leave the scraps next to the cake; they will also be needed.
- Preheat the oven to 200°. Bake each cake for about 5 minutes so that it browns evenly. Transfer the finished cake from the baking sheet and trim off the uneven edges. Repeat the same for the rest. Let cool at room temperature.
- Transfer all the trimmings into a separate cup and grind into crumbs.
Following the recipe step by step, prepare sour cream for honey cake (it is better to make it with sour cream with a fat content of 30%).
- Sour cream should be combined with the remaining sugar (about 150 g) and beat with a mixer, gradually increasing the speed. When the sugar is completely dissolved and the mass becomes fluffy, the cream is ready.
- Place one cake on a flat dish and spread it evenly with cream (2-3 tbsp.). Cover with the second cake layer and also grease with cream. Repeat for all cake layers; also coat the assembled cake with cream on top and sides. Before frosting the last layer, it is recommended to press the cake with your hands to make it denser.
- Sprinkle the chopped cake trimmings generously over the honey cake, as in the photo, trying to cover the entire surface evenly.
In order for the custard honey cake with sour cream to soak in, it should be put in the refrigerator for 6-8 hours, after which it can be served with tea or milk. By the way, you can make this honey cake even tastier by adding nuts and prunes to it at the stage of coating the cakes.
Based on the photo recipe, it is very easy to prepare a honey cake with sour cream cream; such a dessert will definitely become one of the most favorite and traditional family dishes.
The creation of the well-known Honey cake belongs to the hands of a talented pastry chef at the court of Alexander I, the ruler Russian Empire at the end of the 18th century. Over the course of two hundred years, the cake has undergone many modifications, but the note of honey, which is the essence of the delicacy, has remained unchanged.
Under the “blow” of culinary experiments in to a greater extent the filling got in. Sour cream, a layer of condensed milk or chocolate, berries - all this is just a small part of the possible variations with honey cakes.
Traditional honey cake with sour cream
The recipe for a traditional honey cake can probably be found in every family recipe book. Sour cream Honey cake enjoyed respect both in the times of our grandmothers and in the modern world.
Fortunately, now look for a step-by-step recipe on the yellowed dusty pages notebooks no need - open the search engine, enter the required query and you're done.
The process of preparing the Honey cake begins with beating sugar and eggs until fluffy white foam. It is recommended to prepare the sugar-egg mixture in a container where the dough will be brewed. The next step is to add soft butter, spoons of honey and soda.
The solemn moment of creating a water bath has arrived: having filled the pan with water, bring it to a boil, and place the bowl with the prepared dough on top. While the honey mixture is enjoying the “bathhouse”, it should be stirred thoroughly and constantly until it increases several times and darkens.
Once the required structure and consistency have been achieved, a third of the total amount of pre-sifted flour is added to the batter and thoroughly kneaded. Flour should be added in small quantities, kneading the dough without lumps or clots. The ideal result is a liquid choux pastry with a honey taste and hint.
The remaining flour is laid out on the work surface in the form of a slide with a depression. After the dough has slightly thickened, it should be added to the flour on the table. By tucking the edges of the dough into its central part, an elastic base for the cakes is kneaded. The warm dough for Honey cake is divided into 8 equal spherical parts, which are placed in the refrigerator for half an hour.
After cooling slightly, but not freezing, the dough can be rolled out. One honey ball is equal to one layer. You can shape the dough both at the rolling stage and after baking.
After rolling out, the dough is placed on a baking sheet greased and lined with parchment and baked at 180 degrees for 3-5 minutes.
The cake should be trimmed immediately after removing from the oven while it is hot.
Be sure to leave the trimmings, crush them in a masher or knead them with a rolling pin.
The cream is prepared by whipping sugar with sour cream. Main secret successful filling - long-term whipping of sour cream and gradual addition of sugar to it - these tricks ultimately allow you to get a lush and voluminous cream.
Let's move on to the process of assembling the cake. Place the smallest cake in diameter on a plate. If desired, we soak it in wine or juice, after which we grease it with sour cream and sugar mixture, sparing no cream.
We alternate the crust with a layer of filling until we have used up all the ingredients.
You should leave a small amount of the cream mixture to grease the sides of the cake; they are also decorated with crust crumbs.
Recipe for Honey cake with sour cream, condensed milk and berries
Condensed milk mixed with butter is another option for the creamy layer of Honey cake. In addition to the two standard recipes, there is also a combined version of the cake, which is given freshness and zest by berries.
Stock up in advance:
- Sugar - 1.5 cups x 2.
- Butter - 50 g (dough), 1 pack (cream);
- Eggs - 2 pcs.;
- Flour - ½ kg;
- Honey - 4 tbsp. spoons;
- Favorite berries - to taste;
- Condensed milk - 1 can.
The basis for preparing Honey cake according to this recipe is classical technology:
- Brew a batter from 1 part sugar, butter, two eggs, honey and a third part wheat flour;
- On a work surface, knead the dough, adding the rest of the flour mixture. Divide into eight parts and cool. We bake cakes;
- Preparing sour cream impregnation from whipped dairy product and granulated sugar, and in a separate container we mix condensed milk with butter. Peel and wash your favorite berries (strawberries or raspberries are the most beneficial), chop if necessary;
- When assembling the cake, alternate sour cream and condensed cream, generously flavor each of them with sliced berries;
- Spread the remaining cream around the perimeter, and place whole or halved berries on top. Now they solemnly lead your culinary masterpiece.
Biscuit honey cake with sour cream
An impressive size honey cake made from biscuits has magnificent shapes and festive elegance. The main difference between its gastronomic properties and its honey counterparts is its extraordinary tenderness. So, the basis of a biscuit dessert, that is, a sponge cake, is prepared from:
- Eggs - 4 pcs.;
- Sugar - ½ cup;
- Honey - 1 cup;
- Salt - ½ teaspoon;
- Soda - 2 teaspoons.
To create the cream you will need:
- 30% sour cream - 1 kg;
- Sugar - 1 glass.
There are no striking differences in the preparation of sour cream for Medovik: beat sour cream with sugar, but the cakes are prepared according to a different principle.
- Eggs are ground with sugar, honey, salt and quicklime soda are added, and flour is sifted three times. The combined products are carefully mixed until a dough with a sour cream structure is obtained;
- The mold is greased with oil and covered with baking paper. Part of the dough is poured into the container. The cake is baked at 200 degrees for 10-15 minutes, and then 3-7 minutes at 180 degrees oven temperature;
- The cake is released from the mold and cooled, after which it is pierced with a toothpick or cut lengthwise. At the request of the cook, it is soaked in wine or syrup, and later greased with sour cream. The procedure is repeated depending on the number of cakes. Upper part decorate with cream, glaze, chopped nuts or prunes.
It is not necessary to grease the cake pan; if you are confident in the container, just sprinkle it with flour.
Avoid drying out the cakes while baking. Please note that thinly rolled dough does not need much time to burn. The golden hue of the baked dough is evidence of the readiness of the cake.
During the first minutes of baking biscuits, do not open the oven door under any circumstances, otherwise the high level the cake will fall, and all dreams of a tall and lush cake will be crushed.
Happy cooking and bon appetit!
Prepared for “Medovik” it is a delicious dessert with a subtle characteristic sourness. Sour cream, being a natural dairy product, is whipped perfectly and quickly with a mixer, so the cream turns out incredibly tender and airy. Moreover, it is lower in calories than, for example, butter. Thanks to him, the cakes always turn out delicious and rich in taste. We offer you a recipe for making sour cream for Medovik.
Delicious cream for “Honey cake”
Ingredients:
- sour cream – 500 g;
- granulated sugar - 1 tbsp.;
- vanillin - a pinch;
- milk – 50 ml.
Preparation
So, to prepare the cream, put sour cream in a bowl, add granulated sugar and beat with a mixer until the crystals are completely dissolved. Then add vanilla to taste, add cool milk and mix thoroughly until smooth. After this, turn on the mixer maximum speed and beat the mixture for about 10 minutes until the cream begins to thicken. Next, put it in the refrigerator so that it hardens a little.
Honey cake recipe with sour cream
Ingredients:
For the cakes:
- – 2 tbsp. spoons;
- wheat flour – 2 tbsp;
- egg – 1 pc.;
- sugar – 1 tbsp;
- butter – 200 g;
- soda - a pinch.
For cream:
- nuts - to taste;
- sugar – 1 tbsp;
- sour cream – 500 ml;
- chocolate.
Preparation
First, you and I need to prepare the cake layers. To do this, melt the butter slightly and rub thoroughly with a fork along with the egg and granulated sugar. Heat the honey, add a little soda and pour this mixture into the oil mixture. Then add flour and mix with a spoon into a homogeneous dough. After that, divide it into several parts, roll each into a circle about 1 centimeter thick and bake in a preheated oven for 15 minutes until golden brown, choosing a temperature of 180°C. Now we trim the edges of the cakes and save the crumbs. Next, we move on to preparing sour cream for the Medovik cake. To do this, beat the sour cream with sugar and coat all the layers well, stacking them in a stack. Chop the nuts and chocolate with a knife, mix with crumbs and sprinkle on the top of the cake. Let it brew for at least 2 hours, and then serve the delicious “Honey Cake” with sour cream for tea. 
Hello! Not happy with the cream!!! I often bake cakes; I made them with excellent, fresh sour cream and good butter. I prepared everything strictly according to the recipe, my expectations were higher than reality!!! But no matter, it was worth a try. I realized that my cream made from weighed sour cream with sugar and butter is much tastier than in a water bath. My mother was visiting me, she is a technologist and pastry chef, and she reassured me that the cream would cool down and perhaps become tastier. But! No miracle happened! Thanks for the new cream, but I’ll still use mine!!!)))
Irina 2 years ago
I just recently started getting acquainted with your blog. Very interesting, detailed and accessible written! Thanks a lot! Sour cream...magical, silky, delicate. Got it right the first time. I took 20% sour cream and weighed it for 14 hours. Out of 870g, I ended up with 510g of weighed sour cream. This cream is in no way comparable to regular sour cream!!!
Ksenia 2 years ago
Good afternoon) I am delighted with your blog!! Do you think this cream can be used with chocolate cakes (Dark Larry cake), I’m tired of making cream cheese, I want something new. And also, can you tell me what creams I can use and such sponge cakes, and so that they are more or less dense... or where you can read... Thanks in advance.
First, let's make the cakes. Let's beat eggs with sugar. In a separate saucepan in a water bath, melt the honey and when it becomes liquid, add soda. If the honey is good, of high quality, then the soda will react and there will be a large honey foam, but you need to continue stirring. Melt butter in warm honey. My oil was at room temperature so it quickly dissolved in the honey. And add the egg-sugar mixture. Mix and add flour and salt. When it becomes difficult to stir the flour into the bowl with a spoon, you can stir in the remaining flour on the table. In this case, the dough should be soft; you should not add more flour than in the recipe. The longer you knead with your hands, the more sticky the dough will be, and in this case, too, there is no need to add more flour. On the contrary, in some recipes honey cake is made from liquid dough, spooning the dough onto a baking sheet.
So, we kneaded the dough, divided it into equal parts, rolled it into balls and will keep the dough in the refrigerator, taking out each ball as needed. I got 8 cakes per pan with a diameter of 20 cm. I divided them evenly using scales so that all the cakes were exactly the same.
We roll out each cake on the mat or paper on which we will bake. We check with the help of a mold that the future cake exactly fits our diameter, pierce it with a fork so that it does not bubble and send it to a preheated oven at 190 degrees for 5 minutes. So that the cake bakes until golden brown.
For sour cream you only need three ingredients - butter, powdered sugar and sour cream. The oil should be at room temperature, so it is better to take it out a few hours before cooking. Beat the butter with a mixer and add powdered sugar. The powder must be free of grains, otherwise all the sugar grains will creak on your teeth. Then add 20% fat sour cream one spoon at a time.
